Recipe: Walking Tacos

Mrs. Fields Secrets Walking Taco
Today’s recipe is one of my favorite party foods for fall. Whether you’re planning an evening bonfire or tailgating before the big game, this recipe is incredibly delicious and easy, great for outdoor get togethers and best of all—no plates required! Using individual bags of corn chips as the serving vessel, add your toppings to the bag and you’ve got a pseudo taco salad that is completely portable. The foil-lined bag actually helps to keep the meat and cheese warm, keeping each bite fresh and delicious no matter the temperatures outside!

Walking Tacos

12 individual serving size bags of corn chips
1 pound ground beef
1 large can chili
2 cups Velveeta cheese
1/4 cup milk
2 teaspoons hot sauce

toppings
guacamole
diced tomatoes
sliced olives
sour cream
cilantro

Directions
In a large frying pan, brown ground beef and season with salt and pepper. Drain fat and add chili. Cut Velveeta cheese into cubes and place in a saucepan over medium-low heat. Add milk and hot sauce and stir frequently until melted and smooth. For serving, open a bag of corn chips and add a generous scoop of the chili mixture on top of the chips inside. Top with a drizzle of melted cheese and desired toppings, then serve with a fork. Makes 12 tacos.

HINT: For an outdoor party, use slow cookers to keep chili and cheese warm for serving.

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